CN104642463A - Rose filling biscuit processing method - Google Patents
Rose filling biscuit processing method Download PDFInfo
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- CN104642463A CN104642463A CN201410260100.8A CN201410260100A CN104642463A CN 104642463 A CN104642463 A CN 104642463A CN 201410260100 A CN201410260100 A CN 201410260100A CN 104642463 A CN104642463 A CN 104642463A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a rose filling biscuit processing method and belongs to the technical field of food processing. The rose filling biscuit processing method comprises the following steps of step one processing of rose extract liquor; step two processing of rose with honey; step three processing of biscuit filling; step four processing of biscuits. Biscuits processed through the method are rich and natural in nutrient, delicious and crisp, saturated with enduring rose fragrance, suitable for people in all ages and have functions of tonifying qi, regulating qi, relieving depression, activating blood, scattering stasis and delaying senescence.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of health-caring biscuit of rose local flavor.
Background technology
Biscuit can make dessert, also can go on business or travel be inconvenient to outside have dinner in solve hungry problem as instant food, the preparation method of existing biscuit be in flour, add sugar, bacterial classification blunges evenly, and the fermentation that kneads, the dough cake mould after fermentation is made various shape baking and forms.Existing biscuit preparation method also exists 1, kind is few, local flavor is single and nutrition is unbalanced, can not meet the needs of people far away.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of natural nutrition and enriches, fragrant and sweet palatable crisp, there is the fragrance of a flower of lasting rose and have the Xie Yu that regulates the flow of vital energy, the preparation method of the rose stuffing biscuit of scattered silt of invigorating blood circulation and function of delaying senility.
In order to solve the problem, the technical solution adopted in the present invention is: the preparation method of this rose stuffing biscuit, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 10 parts ~ 15 parts, chrysanthemum 3 parts ~ 4.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following parts by weight:
Rose 300 parts, white granulated sugar 380 parts, honey 50 parts;
A1, rose is stayed lobe, airing;
B1, the roseleaf of a1 step is layered in container, this layer spreads one deck sugar, with this period layer, the described roseleaf of the superiors drenches honey, then by seal of vessel, the time is 7 days, obtains sweet rose processed, for subsequent use;
Step 3, the making of biscuit fillings:
Biscuit fillings adopts the raw material of following parts by weight:
Walnut kernel 80 parts ~ 90 parts, Semen sesami nigrum 80 parts ~ 90 parts, peanut 80 parts ~ 90 parts;
A2, by walnut kernel, sesame and peanut perfume (or spice) processed respectively, then by walnut kernel and peanut system broken;
B2, obtained for a2 step walnut kernel, sesame and peanut to be mixed, obtain mixing fillings, then add described honey rose processed in mixing fillings, and mix, obtain biscuit fillings;
Step 4, the making of biscuit:
Biscuit adopts the raw material of following parts by weight:
380 parts, flour, black bean powder 16 parts, red bean powder 16 parts, milk powder 22 parts, 22 parts, egg, dusty yeast 40 parts, 45 parts, butter, described rose extract 260 parts;
Making step is as follows:
A3, milk powder, egg and dusty yeast are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, flour, black bean powder and red bean powder to be mixed, obtain mixed powder; This mixed powder is joined in the obtained mixed liquor of a3 step, stir after 3 minutes, then add butter and stir 3 minutes, obtain dough;
C3, step b3 obtained dough and leave standstill 20 minutes, then stir rubbing 3 minutes, circulate 3 rapid stirrings 5 minutes more according to this, plays muscle to dough;
D3, the dough that c3 step is obtained, being placed in temperature is 26 DEG C ~ 28 DEG C, and humidity is in the environment of 80% ~ 90%, ferments 4 hours ~ 4.5 hours;
After e3, dough stirring d3 step obtained are even, make several claddings, wrap into biscuit fillings in cladding, leave standstill 10 minutes;
F3, raw biscuit e3 step obtained are 180 DEG C ~ 200 DEG C in temperature of getting angry, and lower fiery temperature is 160 DEG C ~ 180 DEG C, 10 minutes ~ 14 minutes, to obtain final product.
In the preparation method technical scheme of above-mentioned rose stuffing biscuit, technical scheme can also be more specifically: the ratio of weight and number of described mixing fillings and described honey rose processed is 1:1.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, the water that the present invention becomes with rose, chrysanthemum and fruit of Chinese wolfberry boiling comes and face, and the biscuit made not only bright, rose fragrance allows people slaver lastingly, and there is the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation and the health-care effect delayed senility.
2, hot in nature due to the fruit of Chinese wolfberry, and chrysanthemum is cool in nature, in the present invention, chrysanthemum and the fruit of Chinese wolfberry complement each other.
Rose sweet and slightly bitter taste of the present invention, warm in nature, there is the Xie Yu that regulates the flow of vital energy, scattered silt of invigorating blood circulation, menstruction regulating and pain relieving, antidepression, calm mood placating effect, normal food not only can regulate the irritated mood in people's mood, strongly fragrant gas in Shu Fati, can also when working and life stress is large, pacify, set the mind at rest, delay senility and keep fit.
The fruit of Chinese wolfberry of the present invention is hot in nature, is rich in the multiple nutritional components such as matrimony vine proteoglycan, vitamin C, phosphorus, iron, have enrich blood, hypoglycemic, reducing blood lipid, delay senility, anti-oxidant, strengthen human immunity, antitumor, effect of protecting the liver.
Chrysanthemum of the present invention is cool in nature, has flat liver improving eyesight, loose wind heat-clearing, disappears and cough effect of pain relieving.
Containing abundant fat, linoleic acid, sub-acid, high-quality protein in walnut kernel, be also the best nutriment of human body and brain containing abundant calcium, phosphorus, iron, carrotene, riboflavin, vitamin B6, vitamin E, juglandis folia quinone, phosphatide, tannin etc.
Containing abundant fat, linoleic acid, sub-acid, high-quality protein in walnut kernel of the present invention, be also the best nutriment of human body and brain containing abundant calcium, phosphorus, iron, carrotene, riboflavin, vitamin B6, vitamin E, juglandis folia quinone, phosphatide, tannin etc.
Containing abundant fat, vitamin K, vitamin E, vitamin C and zinc, selenium and other trace elements in peanut of the present invention, not only can righting qi-restoratives, happy spleen and stomach, moistening lung for removing phlegm, nourishing regulating the qi flowing in the channels, inducing diuresis for removing edema, hemostasis lactogenesis, clearing also have strengthen memory, anti-aging, delay brain function decline, skin care, control neoplastic diseases, reduce cholesterol and prevent and treat the effect that artery sclerosis, hypertension and coronary heart disease stop malaria.
Semen sesami nigrum of the present invention contains a large amount of unrighted acids, vitamin E, sesamin and melanin and contains abundant fat, protein, the nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron, chromium are also had to have effects such as " filling liver kidney; grow the five internal organs; benefiting essence-blood, ease constipation is dry ".
Black soya bean of the present invention is flat, taste is sweet; Return spleen, kidney channel; Have that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit be cloudy, the effect of removing toxic substances; Black soya bean contains rich in protein, vitamin, mineral matter, comprehensive nutrition, has crow blackout and sends out and the function of delaying human body caducity.
The sweet acid of the flat taste of red bean mud of the present invention, containing rich in protein, fat and carbohydrate etc., have good to relax bowel, hypotensive, reducing blood lipid, adjustment blood sugar, anticancer, prevention calculus, body building and weight reducing effect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The preparation method of this rose stuffing biscuit, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 7 grams, the fruit of Chinese wolfberry 13 grams, chrysanthemum 3 grams;
The raw material weighed up put into pot and adds 400 grams of poach systems, boiling to seething with excitement and keeping 30 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following weight:
Rose 300 grams, white granulated sugar 380 grams, honey 50 grams;
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the described roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, obtains sweet rose processed, for subsequent use;
Step 3, the making of biscuit fillings:
Biscuit fillings adopts the raw material of following weight:
Walnut kernel 90 grams, Semen sesami nigrum 85 grams, peanut 80 grams;
A2, by walnut kernel, sesame and peanut perfume (or spice) processed respectively, then by walnut kernel and peanut system broken;
B2, obtained for a2 step walnut kernel, sesame and peanut to be mixed, obtain mixing fillings, then in mixing fillings, add 255 grams of honey roses processed, and mix; Obtain biscuit fillings;
Step 4, the making of biscuit:
Biscuit adopts the raw material of following weight:
380 grams, flour, black bean powder 16 grams, red bean powder 16 grams, milk powder 22 grams, 22 grams, egg, dusty yeast 40 grams, 45 grams, butter, described rose extract 260 grams;
Making step is as follows:
A3, milk powder, egg and dusty yeast are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, flour, black bean powder and red bean powder to be mixed, obtain mixed powder; This mixed powder is joined in the obtained mixed liquor of a3 step, stir after 3 minutes, then add butter and stir 3 minutes, obtain dough;
C3, step b3 obtained dough and leave standstill 20 minutes, then stir rubbing 3 minutes, circulate 3 rapid stirrings 5 minutes more according to this, plays muscle to dough;
D3, the dough that c3 step is obtained, being placed in temperature is 26 DEG C, and humidity is in the environment of 80%, ferments 4.5 hours;
After e3, dough stirring d3 step obtained are even, make several claddings, wrap into biscuit fillings in cladding, leave standstill 10 minutes;
F3, raw biscuit e3 step obtained are 180 DEG C in temperature of getting angry, and lower fiery temperature is 160 DEG C, 14 minutes, to obtain final product.
Embodiment two
The preparation method of this rose stuffing biscuit, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 10 grams, the fruit of Chinese wolfberry 15 grams, chrysanthemum 4 grams;
The raw material weighed up put into pot and adds 500 grams of poach systems, boiling to seething with excitement and keeping 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7.5;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following weight:
Rose 150 grams, white granulated sugar 190 grams, honey 25 grams
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the described roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, to obtain final product, for subsequent use;
Step 3, the making of biscuit fillings:
Biscuit fillings adopts the raw material of following weight:
Walnut kernel 85 grams, Semen sesami nigrum 80 grams, peanut 90 grams;
A2, by walnut kernel, sesame and peanut perfume (or spice) processed respectively, then by walnut kernel and peanut system broken;
B2, obtained for a2 step walnut kernel, sesame and peanut to be mixed, obtain mixing fillings, then in mixing fillings, add 255 grams of honey roses processed, and mix; Obtain biscuit fillings;
Step 4, the making of biscuit:
Biscuit adopts the raw material of following weight:
190 grams, flour, black bean powder 8 grams, red bean powder 8 grams, milk powder 11 grams, 11 grams, egg, dusty yeast 20 grams, 22.5 grams, butter, described rose extract 130 grams;
Making step is as follows:
A3, milk powder, egg and dusty yeast are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, flour, black bean powder and red bean powder to be mixed, obtain mixed powder; This mixed powder is joined in the obtained mixed liquor of a3 step, stir after 3 minutes, then add butter and stir 3 minutes, obtain dough;
C3, step b3 obtained dough and leave standstill 20 minutes, then stir rubbing 3 minutes, circulate 3 rapid stirrings 5 minutes more according to this, plays muscle to dough;
D3, the dough that c3 step is obtained, being placed in temperature is 28 DEG C, in the environment of 90%, ferments 4 hours;
After e3, dough stirring d3 step obtained are even, make several claddings, wrap into biscuit fillings in cladding, leave standstill 10 minutes;
F3, raw biscuit e3 step obtained are 200 DEG C in temperature of getting angry, and lower fiery temperature is 180 DEG C, 10 minutes, to obtain final product.
Embodiment three
The preparation method of this rose stuffing biscuit, comprises the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following weight:
Rose 9 grams, the fruit of Chinese wolfberry 10 grams, chrysanthemum 4.5 grams;
The raw material weighed up put into pot and adds 450 grams of poach systems, boiling to seething with excitement and keeping 50 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of water is 7.2;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following weight:
Rose 300 grams, white granulated sugar 380 grams, honey 50 grams
A1, rose is stayed lobe, airing;
B1, be layered in container by the roseleaf of a1 step, this layer spreads one deck sugar, and with this period layer, the described roseleaf of the superiors drenches honey, seal of vessel is pickled, the time is 7 days, to obtain final product, for subsequent use;
Step 3, the making of biscuit fillings:
Biscuit fillings adopts the raw material of following weight:
Walnut kernel 80 grams, Semen sesami nigrum 90 grams, peanut 85 grams;
A2, by walnut kernel, sesame and peanut perfume (or spice) processed respectively, then by walnut kernel and peanut system broken;
B2, obtained for a2 step walnut kernel, sesame and peanut to be mixed, obtain mixing fillings, then in mixing fillings, add 255 grams of honey roses processed, and mix; Obtain biscuit fillings;
Step 4, the making of biscuit:
Biscuit adopts the raw material of following weight:
253 grams, flour, black bean powder 10 grams, red bean powder 10 grams, milk powder 15 grams, 15 grams, egg, dusty yeast 26 grams, 30 grams, butter, described rose extract 173 grams;
Making step is as follows:
A3, milk powder, egg and dusty yeast are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, flour, black bean powder and red bean powder to be mixed, obtain mixed powder; This mixed powder is joined in the obtained mixed liquor of a3 step, stir after 3 minutes, then add butter and stir 3 minutes, obtain dough;
C3, step b3 obtained dough and leave standstill 20 minutes, then stir rubbing 3 minutes, circulate 3 rapid stirrings 5 minutes more according to this, plays muscle to dough;
D3, the dough that c3 step is obtained, being placed in temperature is 27 DEG C, and humidity is in the environment of 83%, ferments 4.1 hours;
After e3, dough stirring d3 step obtained are even, make several claddings, wrap into biscuit fillings in cladding, leave standstill 10 minutes;
F3, raw biscuit e3 step obtained are 185 DEG C in temperature of getting angry, and lower fiery temperature is 172 DEG C, 13 minutes, to obtain final product.
Claims (2)
1. a preparation method for rose stuffing biscuit, is characterized in that: comprise the following steps:
Step one, the making of rose extract:
Rose extract adopts the raw material of following parts by weight:
Rose 7 parts ~ 10 parts, the fruit of Chinese wolfberry 10 parts ~ 15 parts, chrysanthemum 3 parts ~ 4.5 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain rose extract, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, honey rose processed:
Honey rose processed adopts the raw material of following parts by weight:
Rose 300 parts, white granulated sugar 380 parts, honey 50 parts;
A1, rose is stayed lobe, airing;
B1, the roseleaf of a1 step is layered in container, this layer spreads one deck sugar, with this period layer, the described roseleaf of the superiors drenches honey, then by seal of vessel, the time is 7 days, obtains sweet rose processed, for subsequent use;
Step 3, the making of biscuit fillings:
Biscuit fillings adopts the raw material of following parts by weight:
Walnut kernel 80 parts ~ 90 parts, Semen sesami nigrum 80 parts ~ 90 parts, peanut 80 parts ~ 90 parts;
A2, by walnut kernel, sesame and peanut perfume (or spice) processed respectively, then by walnut kernel and peanut system broken;
B2, obtained for a2 step walnut kernel, sesame and peanut to be mixed, obtain mixing fillings, then add described honey rose processed in mixing fillings, and mix, obtain biscuit fillings;
Step 4, the making of biscuit:
Biscuit adopts the raw material of following parts by weight:
380 parts, flour, black bean powder 16 parts, red bean powder 16 parts, milk powder 22 parts, 22 parts, egg, dusty yeast 40 parts, 45 parts, butter, described rose extract 260 parts;
Making step is as follows:
A3, milk powder, egg and dusty yeast are added abundant stirring and dissolving in rose extract, obtain mixed liquor;
B3, flour, black bean powder and red bean powder to be mixed, obtain mixed powder; This mixed powder is joined in the obtained mixed liquor of a3 step, stir after 3 minutes, then add butter and stir 3 minutes, obtain dough;
C3, step b3 obtained dough and leave standstill 20 minutes, then stir rubbing 3 minutes, circulate 3 rapid stirrings 5 minutes more according to this, plays muscle to dough;
D3, the dough that c3 step is obtained, being placed in temperature is 26 DEG C ~ 28 DEG C, and humidity is in the environment of 80% ~ 90%, ferments 4 hours ~ 4.5 hours;
After e3, dough stirring d3 step obtained are even, make several claddings, wrap into biscuit fillings in cladding, leave standstill 10 minutes;
F3, raw biscuit e3 step obtained are 180 DEG C ~ 200 DEG C in temperature of getting angry, and lower fiery temperature is 160 DEG C ~ 180 DEG C, 10 minutes ~ 14 minutes, to obtain final product.
2. the preparation method of rose stuffing biscuit according to claim 1, is characterized in that: the ratio of weight and number of described mixing fillings and described honey rose processed is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260100.8A CN104642463A (en) | 2014-06-12 | 2014-06-12 | Rose filling biscuit processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410260100.8A CN104642463A (en) | 2014-06-12 | 2014-06-12 | Rose filling biscuit processing method |
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| CN104642463A true CN104642463A (en) | 2015-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410260100.8A Pending CN104642463A (en) | 2014-06-12 | 2014-06-12 | Rose filling biscuit processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920557A (en) * | 2015-06-30 | 2015-09-23 | 李耀宗 | Soda biscuit containing filling heart, and production technology thereof |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
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|---|---|---|---|---|
| CN1166919A (en) * | 1996-05-30 | 1997-12-10 | 高县面粉厂 | Method for producing noodle containing fruit of Chinese wolfberry and mother chrysanthemum |
| CN102461603A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Flowery flavor moon cake |
| CN103598284A (en) * | 2013-10-16 | 2014-02-26 | 鲁奎 | Waxberry and red bean bread |
-
2014
- 2014-06-12 CN CN201410260100.8A patent/CN104642463A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166919A (en) * | 1996-05-30 | 1997-12-10 | 高县面粉厂 | Method for producing noodle containing fruit of Chinese wolfberry and mother chrysanthemum |
| CN102461603A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Flowery flavor moon cake |
| CN103598284A (en) * | 2013-10-16 | 2014-02-26 | 鲁奎 | Waxberry and red bean bread |
Non-Patent Citations (3)
| Title |
|---|
| 万山红: "首发【假日小零食】玫瑰鲜花饼---用自己种的玫瑰花做的", 《HTTP://GROUP.HAODOU.COM/TOPIC-197503.HTML》 * |
| 陈东海，等: "枸杞菊花保健玉米面包的研制", 《食品工业》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920557A (en) * | 2015-06-30 | 2015-09-23 | 李耀宗 | Soda biscuit containing filling heart, and production technology thereof |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
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Application publication date: 20150527 |
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